Juice fresh lemons using a juicer and strain the juice through a fine mesh sieve to remove seeds and pulp.

Mix equal parts lemon juice and sugar to achieve a balanced sweetness.

Prepare the lemonade concentrate by combining 1 cup lemon juice, 1 cup sugar (and 6 cups of water if you are planning to can lemonade)

Slowly heat, simmering the lemonade concentrate to around 190°F (88°C) to avoid clumping caused by natural pectin

Gather canning equipment: water bath canner, canning jars, lids, and rings.

Sanitize the canning jars thoroughly to ensure safety and longevity of the lemonade concentrate.

Fill sterilized jars, leaving about 1/4 inch of headspace for expansion during processing.

Seal the jars tightly with two-part canning lids to keep the lemonade fresh and secure.

Place the sealed jars in the water bath canner and process them according to elevation (e.g., 10 minutes below 1,000 feet).

Carefully remove the jars from the canner and let them cool on a dish towel, listening for the sealing "pop" sound.

Once properly packed and sealed, store the jars in the cupboard for future enjoyment.